This is the last sample from Tea Side I was given to review. Thanks for allowing me to try this Bai Hao, as it’s one of my favourite types of oolong. I’ve tasted Bai Hao from Taiwan, China, India, and Vietnam, and am glad to add Thailand to that list. I steeped 6 g of leaf in a 120 ml teapot at 195F for 30, 20, 30, 30, 45, 60, 75, 90, 120, 180, and 240 seconds.
The dry aroma is of autumn leaves, peach, and muscatel. The first steep has notes of apricot, peach, muscatel, stewed pear, autumn leaves, wood, and malt. The fruit intensifies in the second steep, and it indeed begins to taste like a honey black oolong, as Arby noted. The next couple steeps reveal sap and more honey, though also more malt and black tea-type flavours. There’s a tiny bit of citrus in the sixth steep, along with the pear, peach, and muscatel notes, but at this point, its transformation into a black tea is accelerating. By steep seven, it’s a malty, slightly fruity tea with some tannins, although it never loses its muscatel and stewed fruit notes completely.
While I found much to like about this Dongfang Meiren, it has more black tea notes than I’m used to in this type of oolong. Still, this is a minor complaint and it’s overall a pleasant tea. I imagine it would take well to Western or cold brewing.
Flavors: Apricot, Autumn Leaf Pile, Citrus, Honey, Malt, Muscatel, Peach, Pear, Sap, Stewed Fruits, Tannin, Wood